Herb Roasted Veggie Couscous

Name: Herb Roasted Veggie Couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 ¼ cups vegetable broth; 1 bell pepper, diced; 1 zucchini, diced; 1 red onion, diced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Global Flavors

I absolutely love making Herb Roasted Veggie Couscous for gatherings or a simple family dinner. It's a dish bursting with flavor, featuring roasted vegetables tossed with fluffy couscous and aromatic herbs. The contrast between the crispy veggies and the light texture of couscous is incredibly satisfying. It’s not only easy to prepare, but also colorful and nutritious. I appreciate how versatile this recipe is; you can customize it with your favorite vegetables or serve it as a side or a main dish. It’s a guaranteed crowd-pleaser that makes healthy eating enjoyable!

Created by

Arielle Baxter

Last updated on 2026-01-15T14:19:18.122Z

When I first experimented with Herb Roasted Veggie Couscous, I knew I wanted a dish packed with fresh flavors and vibrant colors. I selected a selection of seasonal vegetables: bell peppers, zucchini, and red onion roasted to perfection. The hearty couscous absorbs all those wonderful flavors, coming together beautifully. With every bite, I admire how each ingredient plays a role in creating a delightful meal.

This recipe works so well because the roasting enhances the natural sweetness of the vegetables while keeping their textures intact. I recommend adding a splash of lemon juice before serving; it brightens the whole dish and elevates the flavors. It’s a simple yet effective tip that can make a world of difference!

        Why You Will Love This Recipe
        A perfect blend of fresh herbs and roasted vegetables
Light yet filling, great as a side or main dish
Colorful presentation that enhances any meal

      

Ingredient Insights

The choice of vegetables in this Herb Roasted Veggie Couscous not only adds color but also layers of flavor. Bell peppers bring sweetness, zucchini contributes a mild earthiness, and red onions offer a subtle zing. Feel free to experiment with seasonal vegetables like asparagus or cherry tomatoes, which can add a burst of juiciness. Just ensure they can roast evenly and become tender without losing their texture.

Olive oil plays a crucial role in roasting the vegetables, helping to enhance their natural sugars and create a glossy finish. It’s important to use a good quality oil, as it will enrich the overall mouthfeel of the dish. Additionally, the dried oregano and garlic powder not only impart flavor but also heighten the appetizing aroma as they roast, making your kitchen feel delightful.

Cooking Technique

When roasting the vegetables, keep an eye on them around the 15-minute mark; you want them tender with rich, golden edges but not charred. To ensure even roasting, toss the vegetables halfway through the cooking time. This will help achieve that desired caramelization, which adds both sweetness and depth to every bite.

For the couscous, letting it sit covered after adding it to boiling vegetable broth is key. This steaming process allows it to absorb the flavors completely, achieving a light and fluffy texture. If you find your couscous is too clumpy after this step, simply fluff it with a fork, which should break apart any stubborn lumps and create an airy base for the roasted veggies.

Serving Suggestions

While this dish shines on its own, it can also be paired beautifully with grilled proteins such as chicken or fish, making it a versatile addition to your dinner table. Alternatively, consider serving it alongside a tangy yogurt sauce or a dollop of hummus for enhanced flavor complexity and creaminess.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When reheating, gently warm over low heat to avoid drying out the couscous. This dish can also be served cold as a refreshing salad, making it a perfect option for meal prep or potlucks.

Ingredients

Couscous and Vegetables

1 cup couscous
1 ¼ cups vegetable broth
1 bell pepper, diced
1 zucchini, diced
1 red onion, diced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Feel free to mix and match your favorite vegetables!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.

Prepare the Vegetables

In a large bowl, toss the diced bell pepper, zucchini, and red onion with olive oil, dried oregano, garlic powder, salt, and pepper.

Roast the Vegetables

Spread the seasoned vegetables on a baking sheet and roast for about 20 minutes, or until they are tender and lightly caramelized.

Cook the Couscous

In a saucepan, bring the vegetable broth to a boil. Once boiling, add the couscous, remove from heat, and cover. Let it sit for 5 minutes.

Combine and Serve

Fluff the couscous with a fork, then fold in the roasted vegetables. Garnish with fresh parsley before serving.

Enjoy this dish warm, or let it cool and serve as a refreshing salad!

Pro Tips

For a protein boost, consider adding chickpeas or grilled chicken to the couscous mix.

Flavor Variations

Feel free to customize the herb profile of this dish. While I prefer oregano for its robust flavor, you could substitute it with thyme or a mix of Italian herbs for a different aromatic experience. Fresh herbs can brighten the dish, so consider adding basil or cilantro right before serving for a fresh kick.

Adding a squeeze of lemon juice or a splash of balsamic vinegar just before serving enhances the flavors and balances the richness of the roasted vegetables. This bright acidity can elevate the whole dish, making every bite feel lighter and more refreshing.

Make-Ahead Tips

To streamline preparation for gatherings, you can roast the vegetables a day in advance. Allow them to cool completely before storing them in an airtight container. When ready to serve, reheat them gently to preserve their texture before mixing them with the couscous.

Couscous can also be prepped ahead of time. Cook it according to the recipe and store it separately from the vegetables. This prevents it from becoming mushy. When you combine them just before serving, you will get that fresh taste as if it were made that day.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to substitute with any seasonal vegetables you prefer.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can this recipe be made vegan?

Yes, simply use vegetable broth and omit any animal products, and it's vegan-friendly!

→ What's the best way to reheat the couscous?

Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.